Sunday, March 28, 2021

Chemical constituents of coffee bean

Coffee is a main dietary source of polyphenol and phenolic acid. It is consumed by a million people because of its complex aroma and taste.

The coffee bean is composed of many components, including carbohydrate, proteins, lipids, tannin, polyphenols and minerals. It contains 2–3% caffeine, 3–5% tannins, 13% proteins, and 10–15% fixed oils. In the seeds, caffeine is present as a salt of chlorogenic acid (CGA). Also, it contains oil and wax.

Coffee beans contain vitamin of complex B, the niacin (vitamin B3 and PP), and chlorogenic acid in proportions that may vary from 7% to 12% w/w.

Nitrogen and potassium nutrition affects the chemical composition of the raw bean, which, after toasted, produces compounds that give aroma and flavor to the coffee.

In raw Arabica coffee, caffeine can be found in values varying between 0.8% and 1.4% (w/w), while for the Robusta variety these values vary between 1.7% and 4.0% (w/w).
Chemical constituents of coffee bean

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